Daeji Kalbi and fresh kimchi

I got 3 pork loin chops yesterday and was looking online for a good looking recipe when my son got out our new KoreaTown cookbook and opened it to a Kalbi recipe and offered it for me to consider. He said the recipe is for ribs but loin chops come from the same area.  It took a day to make them then cook on the grill. I also made some quick kimchi with baby bok choy and bean sprouts.  Recipes are from KoreaTown cookbook but kimchi recipes are abbreviated. 

Daeji Kalbi  - Spicy Pork Spare Ribs

1/2 Asian pear, peeled, cored and diced

1 Gala or Fuji apple, peeled, cored an diced

1/2 white onion, roughly chopped

1 Cup gochujang

1 tablespoon black pepper

2 tablespoons mirin

1/4 cup soy sauce

1/4 cup Korean rice syrup (can use Corn syrup)

4 cloves garlic

1/4 finely ground gochugaru (red pepper flakes)

2 tablespoons sugar

2 full racks baby back ribs ( 5 to 7 pounds) silver skin removed

Sesame seeds for garnish

Combine all ingredients except ribs and sesame seeds and process until smooth.  It is best to do this a day ahead in order for flavors to blend.

Slice through ribs to separate and add to marinade for at least 4 hours to overnight.

Grill 15 to 2 minutes, turning  frequently.

Or you can roast in oven @ 350º for 45 minutes

Remove from grill, let rest 5 minutes and garnish with sesame seeds.

Quick Kimchi

Marinade

1/2 C. peeled, cored and chopped Asian pear

1/2 C. gochugaru

1/4 C. fish sauce

2 garlic cloves, minced

2 T. sugar

2 tsp. minced ginger

Cure mix

3 T. kosher salt

3 T. sugar.

Process, sprinkle cure on vegetables to be kimchi-ed and let cure about 15 minutes.  Drain and add enough marinade to coat vegetables.  Refrigerate for a couple hours. keeps for a couple weeks

vegetables

Persian cucumbers, 1 lb. sliced 1/4-inch thick. 1 Tbsp cure 15 min., drain, use 1 cup 

 marinade

Daikon radish, peeled, cut into 1-inch cubes.  Use 4 Tbsp cure, drain add 1 cup marinade. refrigerate  2 hours. Keeps 2 weeks

Chive or spring onion, 1 lb. chives or spring onions, cut into 2-inch batons.  No cure needed. 1 cup marinade, refrigerate 1 day. Keeps up to 2 weeks

Bok Choy (baby bok choy) 1 lb, washed thoroughly, trimmed and cut in half.   2 Tablespoons cure, 15 min. drain. 1 C. marinade.  Refrigerate 2 days. keeps 1 week

Pineapple, 1 large, peeled, trimmed, cut into 1-inch cubes. No cure needed.

Add 1 cup marinate, stir to coat.  Refrigerate at least 2 hours, keeps up to 1 week, but honestly, it won’t last that long.